Oven Baked Parmesan and Garlic Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Classic risotto needs constant stirring but this baked version needs hardly any attention as it cooks gently in the oven. To jazz it up a bit: When you add the remaining butter and cheese, stir in some shredded roast chicken. Heat through for 1-2min. Fry 2oz cubed pancetta or smoked streaky bacon with the onion and garlic. Stir in some fresh, chopped basil, thyme or baby spinach before serving. Ingredients:
1 1/2 ounces butter |
1 large onion, finely chopped |
3 garlic cloves, crushed |
1 rosemary sprig, roughly chopped (optional) |
8 ounces risotto rice |
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock |
2 ounces parmesan cheese, freshly grated |
Directions:
1. Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
2. Fry over a medium heat for 8-10min until soft and golden.
3. Add the rice and cook for 1-2min, stirring, to coat it in the butter.
4. Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.
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